Curried Cauliflower And Chickpea Stew

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 1/2 cups onions, chopped (2 medium onions)
• 6 cups cauliflower florets (from 1 medium head)
• 5 teaspoons curry powder (use hot or use regular curry powder and add about 1/2-1 teaspoons of red pepper flakes)
• 2 (15 1/2 ounce) cans garbanzo beans, drained
• 2 (10 ounce) cans rotel (i use the mexican variety)
• 1 (14 ounce) can unsweetened coconut milk (low-fat would work fine)
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/4-1/2 teaspoon ground ginger

Recipe

• 1 heat oil in large saute pan over medium heat. add onions and sauté until golden brown.
• 2 add cauliflower, curry powder, and garbanzo beans; stir.
• 3 add rotel, coconut milk, garam masala, cumin, and ginger. heat to medium-high, and bring to a boil.
• 4 reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes.
• 5 season to taste with salt, if desired. serve with crusty bread or over rice.